Sherry Cobbler
Muddled fruit, sherry and crushed ice, with chocolate bitters through it
Ingredients
- 2 ozMedium Dry SherryAn amontillado or a dry oloroso
- 3 dashesChocolate BittersA modern addition to a very old drinkSubstitute: Any chocolate bitters
- 1/2 sliceOrangeMuddled just enough to break it
- 1 slicePineappleMuddled with the orange
- 1/3 ozSugar SyrupOne to one, and not much of it
Instructions
- Muddle half an orange slice and a slice of pineapple in a rocks glass
Just enough to break the fruit; a mash clouds the drink
- Add 2 oz sherry, 1/3 oz sugar syrup and 3 dashes chocolate bitters
- Fill with crushed ice and stir
- Garnish generously with fruit and mint
Technique Notes
Muddle the fruit before anything else goes in, and only enough to break it. The cobbler works on fruit oil and juice released into the sherry, not on pulp; crushed to a mash it clouds the drink and clogs the straw.
Why the Sherry Cobbler Works
Sherry already tastes of nuts and dried fruit, so cocoa is a shorter step than it sounds. Chocolate bitters carry no sugar, which matters in a drink whose sweetness is coming from fruit and a third of an ounce of syrup per serving rather than from a liqueur.